A Royal Slice: Cinco Jotas Brings 100% Ibérico Ham Pizza to U.S. Restaurant Menus

A new luxury pizza lands on U.S. menus

Cinco Jotas has started serving a bold new pizza in the United States: the Margherita Royale, a classic Margherita finished with thin slices of 100% acorn‑fed Ibérico ham. The move brings one of Spain’s most prized cured meats into a familiar dish, making a premium ingredient easy to try for diners who may never have ordered whole platters of ham before.

What makes this Margherita Royale different

The headline feature is the ham. Cinco Jotas is known for acorn‑fed Ibérico ham — pigs that roam oak forests and grow on acorns and pasture. That diet gives the meat a deep, nutty flavor and a silky texture. On the Margherita Royale, the ham is added after the pizza leaves the oven so it stays soft and fragrant rather than crisping into bacon‑like chips.

Beyond the ham, the pie keeps the classic Margherita build: a hand‑stretched crust, a simple tomato base, fresh mozzarella, and a scatter of basil. The idea is to let the ham shine without crowding it with competing toppings. Portions are meant for sharing: a single pizza is described as a finishing plate rather than a heavy, meat‑centric meal.

From a sourcing point of view, Cinco Jotas markets its product as top‑tier Ibérico — the kind often sold by the slice in Spanish tapas bars or by the leg in deli counters. Bringing that same curing and slicing approach to pizza is the novelty here: it’s less about experimentation than about adding an unmistakable flavor boost to a familiar favorite.

Where to try the Margherita Royale first

The pizza is appearing as a limited offering at select U.S. restaurants. Cinco Jotas has partnered with a short list of high‑profile pizzerias and restaurants in major cities to debut the dish, with the roll‑out beginning this season. Expect it first in metropolitan centers where chefs are already comfortable working with premium imports, and where consumers are used to tasting single‑ingredient splurges on menus.

Because the ham is a specialty product and the pizza is positioned as a premium item, the offering is limited in number at each location. Some restaurants will list it as a special rather than a permanent menu item, and pricing reflects the top‑tier ingredient — diners should expect a higher than usual price point for a Margherita. Reservations or advance orders may be recommended at busier venues while supplies last.

How it tastes and how chefs serve it

Chefs say the ham is a finishing touch. Thin, cool slices are arranged over the warm pizza so the fat softens and releases aroma but doesn’t melt away. The first bite is a contrast: the bright tomato and tangy mozzarella of the Margherita set the stage, and the ham adds a sustained, nutty richness that lingers.

Pairings lean simple. A crisp, acid‑forward white wine or a light, dry sparkling wine cuts through the ham’s fat and refreshes the palate. On beer lists, drinkers might look for a clean lager or a pilsner. Portioning-wise, restaurants tend to suggest sharing the pie as an appetizer or light main, making it a dish for a table to sample rather than a single diner’s centerpiece.

Cinco Jotas and the rise of premium ham in U.S. dining

Cinco Jotas is a Spanish brand best known for its top‑grade Ibérico ham. For years, U.S. restaurants have brought Spanish cured meats into tasting menus and tapas bars. What’s new here is the integration of that single premium ingredient into a mass‑friendly format like pizza.

That shift reflects broader trends on U.S. menus. Diners are comfortable paying more for a distinctive ingredient that transforms a familiar dish. Restaurants, in turn, look for ways to offer novelty without abandoning what customers already love. A Margherita with 100% acorn‑fed ham fits that playbook: it’s recognizable, but elevated.

This approach also lets brands like Cinco Jotas build awareness beyond specialty shops. Instead of encountering Ibérico at a charcuterie counter, more people may meet it on a pizza menu. For the premium ingredients market, that can broaden demand and nudge other restaurants to experiment with single‑ingredient upgrades.

What this launch means for diners and how to find it

For diners, the Margherita Royale is an easy way to taste a luxury product without committing to a whole leg of ham. It’s a chance to see whether the bright, nutty character of acorn‑fed Ibérico works for you when paired with simple pizza classic elements.

Cinco Jotas framed the U.S. launch in a press release announcing partnerships with select restaurants and calling the pizza a limited offering. Diners curious to try it should check menus at high‑end pizzerias in their city or ask restaurants whether they’re featuring the Margherita Royale while supplies last. Expect it to appear as a short‑run special at venues that spotlight imported ingredients.

Whether this ends up as a passing novelty or a new staple on upscale menus will depend on how much diners embrace the price for that distinctive flavor. For now, it’s a straightforward, high‑taste way for Americans to sample one of Spain’s most celebrated foods in a form they already know.

Photo: Karola G / Pexels

Sources

• prnewswire.com